Anita Chu

The sub-title says it all...

Unlike baking, you just mix the ingredients, shove them in an over and walk away until the timer goes off. It takes time, diligence, & a whole lot of practice

I found almost everything here from marzipan to licorice, peanut brittle to marshmallow, dipped chocolates to molded chocolates, truffles to covered fruit, molded chocolate to taffy, gummies to pixi-stix, horehound drops to peppermints, as well as favorites from other countries.

Contents include: Introduction, candy making tools, ingredients, working w/ chocolate, working w/ sugar, & icon key w/ a full section of color photos (which I would have preferred next to the corresponding recipe)

Chapters: ALL Things Chocolate; Fruits & Jellies; Sugary Sweet; Creamy, Sticky, & Chewy; Nutty; and Fun and Simple Classics.

The book is small but it has everything you need/want to know about making candy. I'm amazed, but there is so much work in making candy, I'll let others do it for me or go to See's… (plus d'informations)